Recipe

Burnt Sugar Angel Food Cake Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 4 months, 3 weeks ago This is a delicious cake! The burnt sugar syrup gives it a caramel taste that is really fantastic! This is from Company's Coming Most Loved Summertime Dessert cookbook. Prep:10m Cook:40m Servings:10	Auntybea
	delicious

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momo_55gra

juliecake

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notyourmom

debwin

Ingredients

Burnt Sugar Syrup

1 cup granulated sugar

1/2 cup boiling water

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Angel Food Cake

1 cup sifted cake flour

1/2 cup icing sugar

12 egg whites, room temperature

1 1/2 tsp. cream of tartar

1/4 tsp. salt

1 cup granulated sugar

1 tsp. vanilla extract

1/4 tsp. maple extract

Directions

Burnt Sugar Syrup:

Measuer granulated sugar into large heavy saucepan. Heat and stir on medium for about 10 minutes until sugar is dissolved. Brush side of saucepan with wet pastry brush to dissolve any sugar crystals. Simmer for about 2 minutes, without stirring, until dark butterscoth colour. Remove from heat.

Slowly and carefully add boiling water. Sugar mixture will sputter furiously. Return to heat. Stir for about 2 minutes until smooth. Colour should be deep golden brown. Let stand for about 1 hour until cooled completely. Makes about 3/4 cup syrup.

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Angel Food Cake:

Sift flour and icing sugar together 3 times onto sheets of waxed paper or separate bowls. Set aside.

Beat next 3 ingredients in large bowl until soft peaks form. Add granulated sugar, 1/4 cup at a time, beating constantly until stiff peaks form and sugar is dissolved.

Add vanilla, maple extract and 3 tbsp. Burnt Sugar Syrup. Beat until just combined. Sift flour mixture over egg white mixture in 4 parts, folding after each addition until just blended. Spread in ungreased 10 " angel food tube pan. Cut through batter gently with knife to remove air pockets. Bake in 375 oven for 35 to 40 minutes until wooden pick inserted in centre of cake comes out clean. Invert cake in pan onto glass bottle for about 1 hour until cooled completely. Turn upright. Run knife around inside edge of pan to loosen cake. Remove bottom of pan with cake. Run knife around tube and bottom of pan to loosen cake. Invert onto large serving plate. Serve with whipped cream. Store reminaing syrup in jar with tight-fitting lid at room temperature for up to 6 months.

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Comments

momo_55grandma 4 months, 3 weeks ago said:
What a wonderful recipe love angel food thanks

jett2whit 4 months, 3 weeks ago said:
Yum! Sounds great

notyourmomma 4 months, 3 weeks ago said:
Homemade angel food, how divine! Wonderful post.

rosemaryblue 4 months, 3 weeks ago said:
Love this, love this!

sday5 4 months, 3 weeks ago said:
My mother used to make a burnt sugar cake. I bet this has a similar taste.

lindal34 4 months, 3 weeks ago said:
Oh no oh no! I have to try this. I haven't made an angel food cake in years but having company tomorrow and maybe this is what we need for dessert. Looks wonderful!

grandmacooks 4 months, 3 weeks ago said:
Sounds great!

debwin 4 months, 3 weeks ago said:
I love angel food cake. I will have to give this a try.

maggiehc 4 months, 3 weeks ago said:
This sounds like a great idea! My angelfood cakes always stick the pan like crazy though. I need to get one of those two piece pans.

juliecake 4 months, 3 weeks ago said:
Oh-my-goodness, this sounds fabulous, love angelfood cake but this one sounds much better than your average angelfood to be sure! Thanks for sharing.........j

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Alterations

auntybea 4 months, 3 weeks ago said:
Jean Pare shows the cake in her cookbook with beautiful lacy praline candy shapes on top of the whipped cream on each piece. It looks like just a butterscotch or caramel or praline candy recipe (like Werther's hard candies) that have been piped into different thin shapes and then left to dry before being used. It is just beautiful!

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